How To Make It

Coat the cubes of lamb in plain flour, seasoned with pepper. You can use a clean sandwich bag to do this. Place the lamb and flour into the bag and shake them together.

Heat the oil and use to brown the lamb pieces.

Add the onions and cook for 5 minutes, turning over frequently.

Add the stock, carrots, turnip, leeks, potatoes and celery, pearl barley and thyme and bring to the boil.

Cover and cook on the hob for 1½- 2 hours, stirring occasionally to prevent sticking. Alternatively put into the oven at (200C/400F/Gas mark 6) for the same period of time. Check occasionally and add a small amount of hot water if stock level drops too far.

Serve with steamed green vegetables and crusty bread.

Cooking tip:

For an alternative the lamb may be replaced with lean stewing steak.

Try preparing in the morning and cooking in a slow cooker for a welcoming dish when you get home from college.